1. In a shallow dish, combine 1/2 cup flour, garlic powder, onion powder, salt, and pepper. Dredge the chicken cutlets in the flour mixture, shaking off excess.2. Heat olive oil in a large skillet over medium-high heat. Brown the chicken on both sides, about 3-4 minutes per side. (It does not need to be cooked through). Remove chicken from the skillet.3. To the same skillet, add the butter and sliced onions. Cook, stirring often, until onions are softened and caramelized, about 8-10 minutes.4. Add the minced garlic and cook for 1 minute.5. Sprinkle 2 tbsp of flour over the onions and stir constantly for 1 minute to cook the raw flour taste out.6. Slowly whisk in the chicken broth, ensuring no lumps form. Bring to a simmer.7. Stir in the heavy cream.8. Return the browned chicken to the skillet, nestling it into the gravy.9. Reduce heat to low, cover, and simmer for 10-15 minutes, or until the chicken is cooked through and the gravy has thickened.10. Serve the smothered chicken and gravy generously over beds of hot cooked rice. Garnish with parsley.